Classic Bean Burgers

Well, actually, the one in the blue plaid who looks like he might have something stuck in his throat is not Alex. That’s Bjork. And the one in the other blue is me. So, really this is just a cute picture of Sonja. And their delicious paella.

Which bean burgers were most memorable between attempt #1 and attempt #10?

Sonja:The most memorable of our attempts for me was actually our first two tries from last season, which turned out like mashed potatoes on a bun! I had no idea that veggie burgers could be so hard to perfect.

Some of my favorites from the ten attempts this round were when we added too much pre-made grill seasonings (too salty to eat!), and too much egg (horribly hard to work with!).

Why no eggs?

Alex:For a while (like attempts 1-8) we thought that the egg was key to a final product that held together. Unfortunately, the eggs made the mixture pretty runny so you could not place them straight on the grill. Giving up on using egg as a binder was the key to final success!

What’s your favorite way to top them?

Alex:Bun, Burger, Ketchup, Tomato, Spicy Mustard, Lettuce, Bun.

Sonja:Since we’ve been so focused on perfecting the burger, I feel like I still have some work to do on toppings! Toppings are key with bean burgers, since they provide a bit more moisture to the dry texture. While I love the ketchup/mayo/onion/cheese combo, I’m hoping to try out some spiced Greek yogurt with cucumbers and red onions. Look for a potential recipe to come!

Drain and rinse the beans. In a medium bowl, mash the beans with a potato masher. Stir in the ingredients from the steps above, and add ½ cup bread crumbs. Mix together with your hands; taste and add more salt if desired.

Form the mixture into four patties. Place on a grill and grill for 6 to 8 minutes per side, depending on the heat of the grill. Or, bake them in a 450°F oven for 30 minutes, flipping after 15 minutes.

Top with toppings of your choice, and enjoy!

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Soo…I’ll just throw this out there….

Not only are the bean burgers are amazing, but the bean mixture itself is good enough to eat plain. Or spread on a wrap. Or with salty chips. Don’t judge.

I know we all have different feelings on this, but how do you feel about veggie burgers?

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Comments

Just tried these and they were great! I appreciate that they don’t require eggs–best vegan veggie/bean burger I’ve made! I didn’t add any salt and they were plenty salty for me. Topped with spinach and vegan mayo for a little added moisture, totally fantastic! Mine made 6 good-sized patties. Thanks for the recipe!

Wow!! These are great veggie burgers, and not too starchy. I am gluten-free, so I used almond meal instead of the bread crumbs. I also added a chopped chipotle & roasted red peppers to the mix. Served w/ sliced avocado, roasted red pepper yogurt & slaw. Thanks for sharing.

Made these for my mother in law for her birthday. When she heard what we were having she was a bit worried (she is a big meat eater). But she loved it! Then we ate an amazing caramel cake. (YUM!) I loved the recipe so much I want to make it again and I want to triple it and freeze them so they will always be on hand. Do you think that will work out okay?